Raw Vegan Jicama Nachos, Freezing Guacamole and Cinco de Mayo Sippers

Posted on May 4, 2015 by Jennifer FIsher

Keep your Cinco de Mayo fiesta fit with my recipe for Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette. No cheese here people, but lots of creamy guacamole and vegetable goodness that will make you shout “Ole” – especially when you bite into the crispy, crunchy jicama ‘chips.’ While these thin wedges of jicama obviously aren’t bona fide, deep-fried tortilla chips, they do provide a nutritious and neat way to shovel a bunch of tasty toppings into your mouth.

I cut my jicama into ¼-inch rounds and then quartered them to resemble triangle-shaped nacho chips. I’ve seen other veggie lovers and Paleo diet types slice the jicama nearly paper thin to use as a flexible wraps for taco fillings.

Vegan Jicama Nachos, Freezing Guacamole, #CincodeMayo Drinks #CLBlogge #Fitfluential

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If you’re looking for a great guacamole recipe, I am a fan of RO*TEL’s Rockin’ Guac or simply mash up avocado, squeeze in lime juice and season with garlic salt. If you have leftover guacamole, it can be frozen. Just follow the steps in my DIY post from last year on how to make guacamole that you can keep in the freezer!

Need a drink for your Cinco de Mayo fiesta? Might I suggest my Skinny Blackberry Nectarine Margarita or Watermelon Ginger Lmeade? Or, check out these south-of-the-border inspired beer cocktails and other Cinco de Mayo ideas from CookingLight.com.

Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette

Prep Time

15 mins

Total Time

15 mins

Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.

Course: Appetizer, Salad

Cuisine: Mexican, Southwestern

Servings: 4 servings

Ingredients

Nachos

4 6" diameter slices jicima slices 1/4" thin
1 cup guacamole your favorite recipe
4 radishes, shredded
1/4 cup red onion, thinly sliced
1/2 cup zucchini, matchstick sliced
1/4 cup pepita seeds

Dressing

1/3 cup olive oil
3 tablespoons fresh lime juice
2 teaspoons lime zest
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
dash salt and pepper to taste

Instructions

Slice jicama into 1/4" discs and then cut each slice into 4 to 6 wedges.
Top each wedge with large dollop of guacamole. Sprinkle with veggies and pepita seeds.
In small bowl, whisk together vinaigrette ingredients until emulsified. Drizzle onto "nachos," enjoy.

Spring (Cookie) Break! Outrageously Delicious, Gluten-Free Treats

Posted on March 19, 2015 by Jennifer FIsher

Gluten-free baking, it can be a beast. If you’ve ever attempted your own gluten-free adventures in the kitchen, you know the oh-my-gawwwd-this-is-disgusting ogre of which I speak. This monster might eat dense bread, flat cakes and cookies that could double as hockey pucks, but none of my kiddos will come near the majority of my initial gluten-free experiments. Not that I’m trying dissuade you from doing your own gluten-free baking – it can be done up right if you have a reliable recipe and know the tips for success. I have a couple tried-and-true gluten-free goodies in my repertoire, Baked Honey Pistachio Donuts and Chocolate Chip Cranberry Pumpkin Bread , but many other recipes (like gluten free cookies) are not at all luscious and, frankly, lackluster. I’ve got a tough crowd to please with my three teen boy taste-testers – you’d think that they’d eat ANYTHING to fill up those hollow legs, put they’re surprisingly persnickety.

So, I’ve decided there’s no shame in buying cookies, no shame at all. Especially if they are OUTRAGEOUSLY DELICIOUS cookies— enter GinnyBakes.com into my life! Ginny Bakes creates outrageously delicious and certified organic, certified gluten-free, non-gmo cookies, bars and goodies that the whole family can enjoy. Ginny puts a lot of love and mindful attention into her products– all ingredients are grown without the use of pesticides, synthetic fertilizers, genetically modified organisms and ionizing radiation. I appreciate that she’s treating my family with the same care and concern that she gives to her own brood.

Lucy stole our Ginny Minis!

Cookies fanatics are going to appreciate the wide variety of flavors available, included are Chocolate Chip Love, Chocolate chip Macadamia Love, Chocolate Chip Oatmeal Bill, Coconut Oatmeal Bliss, Double Chocolate Happiness, Buttercrisp Love, Dreamy Vegan Delight and “Ginny Minis,” little bags of bite-sized cookies that are perfect for lunchboxes or purses.

Oh, and if you do have the time to bake but are worried about getting “gluten-free” right or just want to make sure you have quality ingredients, GinnyBakes.com also makes several unbelievable baking mixes. I tried Lovely Brownie Bliss Baking Mix – let me just say between the organic dark chocolate chips, coconut oil and rich cacao powder, these decadent gluten-free brownie had to HIDDEN from the family for my own personal enjoyment.

I have a couple fun ideas for using the cookies – other than eating straight out of the box. Crumble them up on Greek yogurt, sandwich two around ice cream or decorate the buttercrisp cookies for whatever reason or season is at hand.

Greek yogurt, my homemade chia seed and strawberry sauce, and Ginny Bakes Oatmeal Chocolate Chip Cookie crumbled on top!

Ginny Bakes products are available online at GinnyBakes.com or at many of your favorite retailers like Target, Whole Foods and Natural Grocers – you can even print off a coupon. Time saved, better tasting, nutritious ingredients, kids happier, mindful munching –you MUST join me at winning at this healthy mom thing!

#OutrageouslyDelicious #glutenfree cookies and bars from @ginnybakes #ginnybakes #mysverve #sponsored

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What is your favorite flavor of cookie?

This post was sponsored by GinnyBakes.com and Sverve

Summer Loving |Roasted Strawberry Coconut Milk Sherbet

Posted on July 2, 2013 by Jennifer FIsher

Roasting strawberries, hmmm. Normally I would never have enough leftover strawberries in the fridge to consider getting creative with them, but after a trip to the market today I was blessed with a windfall of red, ripe strawberries that were just begging for an adventure. Since it’s been so hot here in Austin (and everywhere else, I’ve heard), I decided that a strawberry sherbet would be the ideal way to end the day. Actually, I think I have a thing for frozen strawberry treats, check out my recipes for Strawberry Lemonade Coconut Water Pops and ‘Whey Cool’ Frozen Strawberry Pie.

But, today my mind is going elsewhere with the strawberries; I’m looking to put a new spin on a sure-thing sherbet. In the past, roasting other fruits has worked well for me, magnifying the flavors and intensifying the sweetness. So, I decided to throw caution to the wind, turn on the oven, and give these beauties a blast of heat. I also used coconut sugar and unsweetened coconut milk (the kind from the carton, not the thick sweetened stuff from a can) in my recipe to keep it gluten-free, dairy-free, vegan and paleo-friendly. Whoohoo, Roasted Strawberry & Coconut Milk Sherbet for everyone!

Roasted Strawberry & Coconut Milk Sherbet Recipe

4 cups strawberries (approx. 1 lb), hulled and halved
1 cup coconut sugar*
2 cups unsweetened coconut milk (from carton)
¼ teaspoon sea salt

Instructions:

Preheat oven to 400 F degrees.

Combine strawberries and sugar on a rimmed metal baking sheet, tossing until all berries have been coated with sugar.

Roast strawberries, stirring occasionally, about 12 – 15 minutes until juicy and bubbling. Keep a close eye on oven to make sure sugar doesn’t start burning. Let mixture cool to room temperature.

Add strawberry mixture, coconut mile and sea salt into blender and puree for until smooth, approximately 1 minute.

Process sherbet mixture in ice cream maker according to manufacturer’s instructions.

Transfer sherbet to freezer-proof, airtight container until ready to serve.

Let soften for 5 to 10 minutes before scooping.

Serves 6.

*Coconut sugar is actually dried sap from the coconut tree and has a lower glycemic index than conventional sugar. However, it does have a brown color which makes the sherbet have a darker color. If you want “pink,” you’ll have to use white sugar . . . uh, and maybe food color (eek)!

Sweet Rewards – Chocolate Date “Candy Bar” Bites (Recipe)

Posted on April 28, 2013 by Jennifer FIsher

My major food weakness is that I have a sweet tooth, especially for anything chocolate. I can’t pass a bowl of M&Ms without stuffing my mouth (and pockets) and know through extensive experimentation that truly “there is no wrong way to eat a Reese’s.” When I thought it would be a sneaky idea to hide chocolate chips from myself in the freezer, I realized the next morning they taste better frozen! There is no keeping me from chocolate. Period.

While I am focused on eating healthy most of the time, I’m definitely not a food denier. What’s the point in living? However, since chocolate, in some form or fashion, will probably continue to be part of my (daily) life for the next 50 years, I decided to search around for some healthier options that I could indulge in every so often. I love me a batch of these Chocolate Date “Candy Bar” Bites; a recipe based on a friend’s treat and tweaked to my tastes. These fudgy bites are packed with no-guilt, wholesome ingredients and are raw, gluten-free, vegan and Paleo-friendly, if that matters to you. They also taste completely dreamy and make a great workout reward — and that matters to me!

Chocolate Date “Candy Bar” Bites Recipe

1 1/3 cups pitted medjool dates
¼ cup organic cocoa powder
2 teaspoons coconut oil, melted
1 teaspoon vanilla
1 tablespoon water
1 cup almond flour
6 ounces Enjoy Life® Semi-sweet Chocolate Mega Chunks, chopped (reserve 2 tablespoons for sprinkling on tops) *

Place pitted dates, cocoa, melted coconut oil, vanilla and water into work bowl of food processor; pulse until well combined. Add almond flour and chocolate chips; continue to pulse until mixture creates a cohesive ball.

Roll dough into three ropes approximately 12” long. Press remaining chopped chocolate chips into the top of rolls. Cut each roll into 8 pieces.

Serves 24

*Note you can use whatever brand of chocolate chip you like, but if you are trying to keep a vegan diet or a dairy, gluten, and/or soy-free diet, please read the manufacturer’s ingredient label.

Figs, Not Just for the Birds! Fresh Figs with Balsamic Fig Jam Recipe

Posted on March 5, 2013 by Jennifer FIsher

Years ago, I remember taking care of my Aunt’s house in Houston while they were away on vacation. “You’re welcome to pick the figs as they ripen, but you’ll have to hurry to beat the greedy birds,” she said before leaving. Having never eaten homegrown figs (a Fig Newton was about the closest I had come), I wasn’t too excited about the invitation to develop my latent “gatherer” gene. But, a few days later when out watering the plants, I saw the fig tree bursting with fruit just crying to be picked. I sampled a fig straight off the branch and, oh my goodness, I jogged back to the house to get a basket for the harvest. Apparently, my jog should have been a mad dash, because when I returned, a flock of birds had swarmed the tree and were gorging on the spoils.

From that day forward, I have had a new appreciation (make that obsession) with this delicate, delicious fruit. I’m only sad that I don’t have my Aunt’s green thumb nor live near the Gulf Coast where they seem to grow so happily. Summer is really the season for figs, but I am ready now. You can purchase figs in grocery markets with fancier produce departments nearly anytime of the year, although they aren’t as good as homegrown. Common varieties you’ll find in the supermarket are Turkish figs, Mission figs and Calimyrna figs.

My Fresh Figs with Balsamic Fig Preserves recipe makes a uniquely nutritious and utterly delicious dessert that doesn’t wreck a day of clean eating with lots of sugar, fat and bad gunk. Did you know figs offer the most calcium of any fruit? I was excited to find out that just three figs provide 25-percent of the daily recommended allowance for fiber. The great thing about fruit fiber, besides being filling, is that studies have shown that it can reduce the risk of breast cancer in post-menopausal women. A source of many essential vitamins and minerals, figs are especially rich in iron, magnesium, potassium, vitamin K and B vitamins. Also, when choosing your figs, the ripest fruits yield the most antioxidant health benefits.

Fresh Figs with Balsamic Fig Jam Recipe

2 cups quartered fresh figs (stems removed)
1 cup all-natural honey
2 cups water
1 1/2 tablespoons balsamic vinegar
Sea salt
2 dozen fresh figs (halved into 48 pieces)

To make jam, add the quartered figs, honey and water to a large pot. Simmer over low heat until the figs break down and the liquid is reduced by one third. Remove from burner and let mixture cool for 30 minutes. Puree fig mixture in food processor, add balsamic and season with the sea salt to suit your personal taste.

Gently wash and dry remaining 2 dozen figs and then slice in half lengthwise for a total of 48 pieces.

Serve jam with fresh figs as a dessert or over a salad of baby greens. Leftover jam will keep in the refrigerator for up to three weeks.

Serves 8 (6 fig halves per serving)

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Tag Archives: vegan

Raw Vegan Jicama Nachos, Freezing Guacamole and Cinco de Mayo Sippers

Spring (Cookie) Break! Outrageously Delicious, Gluten-Free Treats

Summer Loving |Roasted Strawberry Coconut Milk Sherbet

Sweet Rewards – Chocolate Date “Candy Bar” Bites (Recipe)

Figs, Not Just for the Birds! Fresh Figs with Balsamic Fig Jam Recipe